All your chocolate dreams come true! A soft, rich, dark chocolate pudding cookie filled with a double chocolate mousse and topped with whipped cream and chocolate shavings.
I am cream-pie obsessed! Lately, out of no-where I am craving all kinds of mousse filled desserts, even ones I have not tried myself. These Chocolate Cream Pie Cookie Cups are the newest addition to my line of cream pie cookie cups. They join the ranks of pumpkin, peppermint, coconut and red velvet. Oh and last but not least, Funfetti.
A cream pie cookie is a mini cookie cup with a crust such as graham crackers, Oreos or shortbread cookies. It if filled with an airy mousse and usually topped with whipped cream. It is much easier than making an actual cream pie; a lesson I learned very well when I tried to make one myself.
A couple weeks ago, I tried my first from-scratch cream pie. The filling was amazing and I couldn’t wait to cut into my pie. And when I did, the whole pie sank and slipped down the sides because the filling was not thick enough. I was HEARTBROKEN. I have yet to try it again, and I will but not now. As such, I am all about the no—fuss cream pie cookies.
For these chocolate cream pie cups, you can choose to add an Oreo crust. For the ones in my photos, I did not add the Oreo crust, because I didn’t have them. However, I have made these with the crust quite a few times!
Whenever I make anything with chocolate pudding, I always use Hershey’s Special Dark pudding mix, which is just a preference. If you can’t find it, that is totally okay! You can use any chocolate pudding mix.
The chocolate mousse in these cookies is extra special. In addition to the whipped cream that I folded into the mousse, I also mixed in some chocolate shavings. More chocolate = more better. Making the chocolate shavings is so easy! You just take a sharp knife and chop away at the edges into small pieces.
Now for my cream pie cookies, I almost always use a homemade whipped cream in both the mousse and also on top. However, if homemade whipped cream isn’t your thing, you can use Cool Whip too. You should use a full container for the filling and then a half container for the topping. You will have leftover filling regardless. Don’t let this go to waste! Grab a spoon and eat up. That’s whats up, mmkay?
Trust me when I say that your regular cookies will not be the same after this! You know what else would be awesome on these? Hot chocolate whipped cream. Why didn’t I think of that sooner??? Looks Like I will have to make these again!
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All your chocolate dream come true! A soft, rich, dark chocolate pudding cookie filled with a double chocolate mousse and topped with whipped cream and chocolate shavings.
- For the crust (optional)
- 1 pkg Oreos (14.3 oz)
- 4-6 tbsp Unsalted butter
- For the cookies
- 1 C (2 sticks) Unsalted butter
- 1 C Sugar
- ¾ C Brown sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 2¼ C Flour
- 1 pkg Hershey’s Dark chocolate Pudding mix (3.4oz)
- ¼ C Dark chocolate cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
- 2 tbsp Milk
- For the mousse
- 1 pkg Hershey’s Dark chocolate Pudding mix (3.4oz)
- ¾ C Milk
- ½ C Chocolate shavings
- 2 C Heavy whipping cream
- 1 C Powdered sugar
- Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
- Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
- Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
- In a medium sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside.
- Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
- Use a food processor to grind Oreo cookies into a fine crumb.
- Melt butter in a microwave-safe bowl until melted. Combine melted butter with Oreo cookie crumbs and stir until there are no dry crumbs left.
- Spoon 1 tablespoon of Oreo cookie crumbs into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
- Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the shortbread crumbs. Bake at 350°F for 12-15 minutes.
- Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
- Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
- Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream.
- Use a sharp knife to cut a chocolate bar into small shavings. You will need a ½ C for the pudding and some to sprinkle on top of the cookies.
- Combine instant chocolate pudding mix with milk. Whisk until powder dissolves. Refrigerate until pudding is firm.
- Take 1 cup of the whipped cream and fold into pudding until mixed along with chocolate shavings. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
- To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
- Top mousse with a dollop of the leftover whipped cream and chocolate shavings.
- Cookies must be refrigerated in an air-tight container after the mousse has been added.
I have a deep dish mini muffin pan. If you are using a standard size muffin pan, I suggest to reduce the amount of cookie crust and cookie dough. You will likely get more than 24 cookie cups.
Other recipes you might like:
Chocolate Cream Pie Slab from How Sweet It Is
Dark Chocolate Cream Pie from Chocolate Chocolate and More
Mini Chocolate Mint Cream Pies from Mom on Timeout
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